Olive oil
1 package fully-cooked Italian chicken sausages
1 large shallot, halved and sliced thin
3 cloves fresh garlic, minced
2 heaping cups wagon wheel pasta
1 quart (4 cups) low-sodium chicken broth
2 large handfuls baby spinach
1 cup frozen peas
1/3 cup parmesan cheese
2 tablespoons cream (or Nutpods)
Salt + pepper
1. Heat 1 tablespoon olive oil in a deep-sided skillet over medium-high heat. Add sliced sausage in a single layer and cook untouched for 3 minutes. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate.
2. To the same pan, add 1 teaspoon olive oil with shallot and garlic, stirring until just softened, about 1-2 minutes. Add pasta and broth. Scrape up any brown pieces with a wooden spoon, then cover and bring to a boil over high heat.
3. Once at a boil, uncover and reduce heat to medium. Cook for 8-10 minutes, or until pasta is close to al dente and broth has almost fully reduced. Turn heat to low and add spinach, peas, parmesan, and sausage. Stir until the spinach has wilted. Add a few splashes of cream, and season to taste with salt and pepper before serving.
